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Latest Activity


1
Ron W. commented in this post • about 3 years ago

Dough stretching problems

I'm confused....
Someone wrote in that they were having a problem stretching their dough.

Tony answered that the water added to the flour might be too cold.

In his master recipe, he calls for ... (more)

Ron W.
posted about 3 years ago

0
Tony Gemignani commented in this post • about 3 years ago

DSP dough

I have a 10 x 14 pan....I use 18 oz dough for the pan....I am having problems with the dough not quite strechting to the corners.....I can get close but always a separation.....any advice appreciated... (more)

Mark S.
posted about 3 years ago

1
Raj Irukulla replied to this post • about 3 years ago

How to test dough

I've made my third batch of the master dough recipe .
I posted here there weeks ago the the dough tasted the best I've ever had , but was sticky and hard to work with.

It was especially hard to... (more)

Ron W.
posted about 3 years ago

1
Mike K. replied to this post • about 3 years ago

Tony's Master dough

Hi guys...and gals,

I've been working with Tony formula for a few weeks now and trying to get the dough dialed in/tailored to my oven capabilities and so far it's been a lot of fun. His formula is... (more)

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Mike K.
posted about 3 years ago

0
Tony Gemignani replied to this post • about 3 years ago

crust ruptures

I have tried the book's Master Class pizza several times, but the dough gets very thin no matter how careful I am with stretching. Sometimes the crust ruptures while baking and the cheese drips thro... (more)

Small pizza failure  
Ken N.
posted about 3 years ago

0
Stacey C. replied to this post • about 3 years ago

Balls didn't hold during proofing

Using the Neopolitan dough recipe, everything looked great, felt great. I opened my proofing boxes after 24 hours and the dough balls had flattened and spread out. I had to use a knife to separate t... (more)

Stacey C.
posted about 3 years ago

0
Big Dave Ostrander replied to this post • about 3 years ago

Dough holding and Cooking Preperation

Is there a simple method for holding stretched dough on a screen prior to baking? I have great dough ball that we make (using ALL TRUMPS) but I have tried to use a screen for holding but the dough, o... (more)

Tim L.
posted about 3 years ago

0
Tony Gemignani replied to this post • about 3 years ago

Burnt Cheese Raw Dough

Occasionally I have problems with the cheese burning and the dough being undercooked. We use screens, but this isn't an everyday occurrence, so I don't think that the screens are the problem.

We ... (more)

Josh K.
posted about 3 years ago

0
Mike K. replied to this post • about 3 years ago

Kitchen Scales

I am going to invest in a good kitchen scale. What do you reccomend? what is working for you?
Thanks gang

Mark S.
posted about 3 years ago

0
Mark S. replied to this post • about 3 years ago

Can pizza dough be frozen?

Can the dough balls be frozen. If yes what is the procedure?

Michael F.
posted about 3 years ago